Canning Time: How to Determine the Right Amount for Different Foods
Canning can be a tricky business, and one of the most important things to get right is the timing. Different types of food require different amounts of time in the canner to ensure they are safe to eat. But don’t worry, it’s not rocket science! With this guide, you’ll be a canning time pro in no time.
First, you need to know the type of food you’re canning. Some foods, like fruits, pickles, and jams, are high in acid and can be safely canned in a water bath canner. Other foods, like vegetables, meats, and seafood, are low in acid and need to be canned in a pressure canner to make sure they’re safe to eat.
Once you know the type of food, it’s time to consult a canning guide. There are many great canning guides available online or in cookbooks, but make sure to use a reliable source. These guides will give you the recommended canning time for different types of food, based on the type of canning, the altitude of your location, and the size of your jars.
It’s important to note that the recommended canning times are just that, recommendations. It’s always a good idea to test your jars for proper sealing, by checking that the lid is concave, and that the ring is tight and if you see any sign of spoilage or leakage, discard it.
Another important thing to keep in mind is that canning time can vary depending on your altitude. If you live at a high altitude, you’ll need to add extra time to your canning process. So, make sure to check the altitude of your location and adjust your canning time accordingly.
So, have fun with canning! Experiment with different recipes and flavors, but don’t forget to follow the recommended canning times, check the altitude of your location, and use a reliable canning guide. And don’t forget, MESS’s dissolvable canning labels make labeling your jars easy and mess-free. Just label your jars with the date, content and any other necessary information and when you’re done, just throw them in the dishwasher and they will disappear! Now, that’s cool!
